Warming Autumn Recipes with Seasonal Ingredients

2 hr 30 min European baking kitchen

Pumpkin Bread with Hokkaido Squash

Hokkaido squash purée gives this yeast bread a golden colour and moist crumb, while toasted pumpkin seeds add crunch and nuttiness.

45 min American Inspired

Pumpkin Pancakes with Cinnamon

Pumpkin purée keeps these pancakes moist and golden, while cinnamon, vanilla and a little nutmeg add warm autumn flavour.

1 hr 15 min Alpine Inspired

Potato and Pumpkin Bake

Thin layers of potato and butternut squash cook in a nutmeg-scented cream mixture beneath a golden Alpine cheese crust.

1 hr German everyday cuisine

Pumpkin and Minced Beef Bake

Hokkaido squash, browned minced beef and tomato cream sauce bake beneath cheese until the pumpkin is tender and the top is golden.

1 hr Northern Italian Inspired

Baked Polenta with Mushroom Ragout

Creamy Parmesan polenta cooks gently in the oven while a mushroom, leek and thyme ragout develops rich roasted flavours on the hob.

55 min European Autumn Kitchen

Chestnut and Potato Stew

Potatoes, cooked chestnuts, leek and white beans make a naturally thick vegetarian stew seasoned with marjoram.

40 min Mediterranean Inspired

Creamy Pumpkin Orzo

Orzo cooks directly in stock with grated pumpkin, then Parmesan, lemon and sage turn it into a creamy dish without cream.

55 min Indian Inspired

Butternut Squash Curry with Chickpeas

Butternut squash, chickpeas and spinach simmer in a gently spiced coconut sauce to make a satisfying vegan curry.

40 min Autumn Kitchen

One-Pot Pumpkin and Feta Pasta

Short pasta cooks with Hokkaido squash, stock and herbs in one pot; feta and spinach make the sauce creamy at the end.

2 hr 10 min Northern European Inspired

Air Fryer Cinnamon Rolls

Bake six small cinnamon cinnamon rolls from yeast dough in the air fryer in a suitable baking pan soft and golden brown without drying on the surface.

43 min European Autumn Kitchen

Air Fryer Roasted Chestnuts

Fresh chestnuts are cut in, watered briefly and roasted in the air fryer until peel and furry inner skin can be warm dissolved.

43 min German

Air Fryer Candied Almonds

Burned almonds are produced in the air fryer in a heat-resistant baking pan, in which cinnamon sugar and water boil under regular stirring.

24 min Seasonal kitchen

Air Fryer Cinnamon Apples

Warm apple clefts with cinnamon, oatmeal and walnuts cook in the air fryer for a quick dessert with soft fruits and roasted topping.

30 min Seasonal kitchen

Air Fryer Pumpkin

Spicy Hokkaido wedges with cumin, paprika and lemon are browned in the air fryer at the edges and remain soft inside.

35 min German

Spaetzle and mushroom skillet

Fry mushrooms vigorously in a wide pan. Add onion and butter and fry translucent.

1 hr 20 min German

Onion cake with bacon

Knead flour, yeast, milk, salt and some oil to yeast dough and let it go. Sauté onions with bacon slowly softly, do not fry dark.

15 min Autumn

Pear-walnut salad

Field salad is served with pear clefts, roasted walnuts, blue cheese and an apple vinegar-honey vinaigrette. Field salad must be dry; pear and dressing will only be added shortly before the meal, so that the leaves do not collapse.

55 min Autumn

Sweet potato chilli

Sweet potato cubes are roasted with onion and cumin and then cooked softly with tomatoes, beans and corn. Do not cut the sweet potatoes too small and let the chilli thicken without a lid so that the pieces are preserved.

33 min Autumn

Chestnut pasta with sage

Marons are roasted in sage butter and mixed creamy with pasta, parmesan, lemon abrass and reserved pasta water. Leave the butter to be nutty and add the pasta water in proportion so that no heavy or watery sauce is produced.

1 hr Autumn

Brussels sprout and potato casserole

Potato slices and blanched Brussels sprouts are layered with a nutmeg-sahne cast and baked under Gouda. Cut potatoes thinly and cook Brussels sprouts so that both are soft at the same time before the cheese becomes too dark.

2 hr 40 min Autumn

Venison ragout with cranberries

Wild goulash is cooked in a dark portion and slowly melted softly with onion, carrot, red wine, wild fond and juniper. The meat needs low heat and time; cranberries only stir into the reduced sauce so that sweetness and wild aroma remain balanced.

50 min Autumn

Plum crumble with oat topping

Prunes are put into the form with cinnamon and lemon and baked under crumble topping of flour, oatmeal, butter and brown sugar. Sprinkle very juicy plums with little flour and process the butter cold so that fruit and crumble topping retain separate textures.

35 min Autumn

Pumpkin gnocchi pan

Hokkaido cubes are softly roasted, gnocchi is browned separately and both are combined with sage butter, garlic and parmesan. Roast pumpkin and gnocchi in proportion so that both colour and do not become soft in leaking liquid.

40 min Autumn

Chicken breast with apple mustard sauce

Fry the chicken breast and finish in a sauce of apple, onion, mustard, cream and thyme. Remove the meat from the pan before the sauce and put it back for a gentle cooking, so that it remains juicy.

1 hr Autumn

lentils stew with root vegetables

Brown lentils, carrots, potatoes and leeks cook with bay leaf in vegetable broth to form a strong stew. Match lentils and cooking time and add apple vinegar only at the end, so that the legumes become reliably soft.